Return the cream mixture to a simmer. Temper the egg mixture with a half cup of the cream mixture, one tablespoon at a time, whisking vigorously. Pour the contents back into the saucepan. Bring to a simmer, continue whisking until thickened and coats the back of a spoon to form a custard.

Prepare an ice bath by combining water and ice in a bowl large enough to hold the saucepan. Chill the custard by placing the saucepan in the ice bath, stir the custard until cool. Remove the saucepan from the ice bath.

Freeze the custard for 2 hours, stirring vigorously with a whisk or a spoon every 30 minutes to incorporate air into the mixture. When it begins to set, drizzle with ¼ of the melted chocolate; allow it to harden. Stir the ice cream, breaking the chocolate. Continue with remaining chocolate.

Continue to freeze and stir until it reaches desired consistency, about 2 hours total time. Eat immediately as handmade ice cream does not stay frozen long.

TIP: Taste the popcorn before preparing the ice cream custard. If the popcorn has a burnt taste, discard and make another batch. Also, it is best to use a stainless steel saucepan when preparing the custard to prevent the custard from absorbing the taste of the pan when whisking.